Spiced cottage cheese cubes wrapped in a thin flatbread with onions and peppers.
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In a large bowl, whisk together the yogurt, ginger-garlic paste, chili powder, garam masala, and a pinch of salt to create the marinade.
Add the paneer cubes to the marinade and let them sit for at least 30 minutes in the refrigerator.
Heat one tablespoon of oil in a pan and sauté the marinated paneer until the edges are golden brown and the moisture has evaporated.
In a separate pan, heat the remaining oil and lightly sauté the sliced onions and bell peppers for 2-3 minutes so they remain crunchy.
Warm the parathas on a flat griddle until they are soft and slightly charred on both sides.
Spread a generous layer of green chutney in the center of each paratha.
Place a portion of the sautéed paneer and the onion-pepper mix on top of the chutney.
Sprinkle with chaat masala and lemon juice, then roll the paratha tightly and wrap the bottom in foil or parchment paper.
